Try it! Make Japanese food at home

Then, add the yolk-and-ice water mixture to the tempura flour.

There's something about Japanese food that turns Malaysians into a ravenous bunch. Whether it’s the cascade of noodles falling from forks, the golden pieces of tempura flakes swimming in sauce, or beautiful pieces of intricately crafted sushi, cuisine from the Land of The Rising Sun, which is also known as washoku, is all about subtlety, purity and elegance, from the way it is presented to its taste on your tongue.

But here’s the good news for home cooks: Japanese food isn’t all that difficult to prepare, according to Chris Leong, assistant head chef for Kazoku-Ai in Jalan Klang Lama, Selangor, a Japanese restaurant specialising in teppanyaki and tempura, famous for dishes such as Teppanyaki Fire Crab and Teppanyaki Giant Mantis Prawn.